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Syrian Cooking by Ghinwa Alameen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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Burgul Wheat Print
Written by Ghinwa Alameen   
Wednesday, 24 February 2010 01:09

Burgul

Burgul (or bulgur in Greek) is a famous side dish that substitutes rice in many Syrian meals. It has a light nutty flavor and is high in fiber and vitamins. It is the perfect match for tomato stew, mujadara, and yogurt dishes.

 

 

 

 

 

 

Ingredients

  • 2 cups #2 or #3 burgul (medium or coarse)
  • 3 tablespoons canola oil (or 2 tbs of ghee)
  • 2 1/2 cups water
  • Salt to taste (or half a teaspoon)
Burgul

Directions

  1. Wash burgul in water for 4-5 times.
  2. In a pot twice as a large as the amount of burgul you have, boil 2 cups of water then add salt, oil and ghee and mix.
  3. Add burgul. Water should be 1 cm above burgul. Let the mixture boil on high-medium heat until excess water evaporates (but do not let it dry).
  4. Turn the heat down on the lowest setting you have and cover. make sure the mixture is still wet.
  5. Leave for 30 minutes or until done. Check on it every 10 minutes adding a couple of tablespoons of water if needed.
  6. When done, fluff with a fork and sprinkle with black pepper.

 

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Last Updated on Monday, 23 April 2012 21:30
 
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